Kooperativer Bibliotheksverbund

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ISSN: 0199-0357

Keywords: Zeitschrift

URL: Volltext

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ISSN: 0199-0357

Language: Undetermined

Keywords: Zeitschrift

URL: Volltext

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Format: XIII, 135 p. 8 illus. , online resource.

Edition: 1st ed. 2022.

ISBN: 9789811697678

Content: This book is an exploration that shows us how sentiment and duty form the core of Japanese culture. It looks at how the combination of common sense, culture, and social norms influence people's ways of thinking and behavior. Although the focus is Japan in looking at these interrelationships, the author draws on his experience and knowledge of other countries from his days before graduate school, when he traveled the world as a backpacker. Now, from the world of academia, he uses his knowledge of economic analysis to consider the similarities and differences in human behavior among countries and cultures. The wide-ranging scope of the book takes in marital life, education, sports, business, and culture in modern Japanese society. Why, for instance, does linguistic heterogeneity generally have negative effects on FIFA rankings of national soccer teams, and what does this have to do with the difficulty of technology transfer among businesses in multilingual countries? Why was the demand for the film Bohemian Rhapsody, about the British rock group Queen, so high in Japan? How do Kazuo Ishiguro's novels resemble scenarios related to Japan's long-term public finance prospects? How does the depiction of contemporary life compared with "the old days" in the films of Yasujiro Ozu provide a cautionary tale for aging societies today? How are older people with grandchildren more likely to accept tax increases to support future generations? And how is the Japanese government actively drawing on behavioral economics to appeal to public sentiment to contain the spread of COVID-19. These and a multitude of other questions are tackled by the backpacker who entered academia to become an economist and who now goes on a journey to find the answers. Readers can take the trip with him under his expert guidance, as he artfully combines sentiment, duty, and economic analysis. .

Note: Why are Koshien High School Baseball Games All Televised? -- Do Mathematical Theories have National Characteristics? -- Why is it a Secret to Successful Business Management that Tte Business Owner Treats Job-Seekers to Gourmet Food? -- What will Become of Pupils in a Class with a Female Teacher? -- The Reason why Working Husband and Housekeeping Wife should Quarrel -- What Came Out of the Spread Of COVID-19? -- Concluding Chapter how can Community be Rational?. .

In: Springer Nature eBook

Additional Edition: Printed edition: ISBN 9789811697661

Additional Edition: Printed edition: ISBN 9789811697685

Language: English

DOI: 10.1007/978-981-16-9767-8

URL: https://doi.org/10.1007/978-981-16-9767-8

URL: lizenzpflichtig

URL: Volltext  (URL des Erstveröffentlichers)

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Format: IX, 194 S. : , Ill.

ISBN: 3-540-67300-8

Language: German

Subjects: Agriculture, Forestry, Horticulture, Fishery, Domestic Science

Keywords: Exotisches Lebensmittel ; Exotisches Gewürz ; Wörterbuch ; Wörterbuch ; Wörterbuch ; Wörterbuch

Author information: Lück, Erich 1929-

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Format: 225 Seiten , Illustrationen , 22 cm

Edition: Originalausgabe, 1. Auflage

ISBN: 9783981346916

Content: Inge Emskötter

Content: Das passende Kochbuch zu Rosa Wolffs Selbstversuch "Arm aber Bio!" mit über 100 Rezepten, meist für 2 Portionen, die mit ein bisschen Mühe, wenig Geld und Bio-Ware zubereitet werden. Neben einfachen Gerichten auch Menüpläne für Einladungen und Gourmet-Mitbringsel aus der Küche.

Language: German

Keywords: Kochbuch ; Kochbuch ; Kochbuch

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Format: 1 online resource (x, 164 pages) : , illustrations, map.

Edition: First edition.

ISBN: 1-350-20281-9 , 1-350-09887-6 , 1-350-09886-8 , 1-350-09885-X

Series Statement: Food in modern history: traditions and innovations

Content: "Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century. In this book Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture"--

Note: From the Clipper to the 747 : a narrative history of the in-flight food from the 1920s to the 1980s -- 'Revolutionary advancement' : the science behind food by air -- High dining : the indulgent embrace of the restaurant in the air -- The crew's perspective : training, eating and service -- 'Colonizers in the cause of aviation' : geopolitics and the emergence of transnational cuisine. , Also published in print.

Additional Edition: ISBN 1-350-09884-1

Language: English

Keywords: Electronic books

DOI: 10.5040/9781350098879

URL: lizenzpflichtig

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Format: 1 online resource (xx, 562 pages) : , digital, PDF file(s).

ISBN: 9781108650090 (ebook)

Series Statement: Learning in doing: social, cognitive and computational perspectives

Content: This book offers a novel perspective on how people engage in sensing the materiality of the world as a way of social interaction. It proposes a conceptual and analytical advance in how to approach sensing as an intersubjective and interactional phenomenon within the framework of conversation analysis and ethnomethodology. Based on a uniquely rich set of video-recorded data, the author shows how people reacting to cheese in gourmet shops across Europe highlights the part the senses play in human behaviour and communication. The multimodal analysis of the case studies reveals the systematic features of looking, touching, smelling, and tasting in situated activities. By blending interdisciplinary research with real life, the volume puts together a theoretical and methodological framework for studying the embodied and linguistic dimensions of sensing in interaction.

Note: Title from publisher's bibliographic system (viewed on 26 Oct 2021). , From the Senses to Sensing in Interaction -- Methodology -- Looking for a Cheese -- Asking for a Cheese: The Calibration of Looking and Knowing -- Touching: Professional and Lay Touch -- Smelling: Professional and Lay Smell -- Requests and Offers to Taste: The Sequential Environments of Tasting -- The Anatomy of Tasting -- The Outcome of Tasting: Assessing and Decision-Making -- Conclusion.

Additional Edition: Print version: ISBN 9781108484251

Language: English

URL: https://doi.org/10.1017/9781108650090

URL: lizenzpflichtig

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Format: 1 online resource (104 p.)

ISBN: 1-280-37329-6 , 9786610373291 , 1-85573-716-7

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to s

Note: Description based upon print version of record. , Front Cover; Sausage Manufacture: Principles and Practice; Copyright Page; Table of Contents; Foreword; About the author; About the book; Figures; Tables; Introduction; Chapter1. Definition of sausages; 1.1 Shape; 1.2 Type; 1.3 Varieties of sausage; 1.4 Meat content; Chapter2. Sausage market trends; Chapter3. Product formulation; 3.1 Recipe information; 3.2 Recipe information for a skinless frankfurter; 3.3 Recipe information for premium pork sausage; 3.4 New meat regulation; 3.5 Meat content calculations: fat-free meat; 3.6 Meat content calculations: connective tissue , 3.7 Meat content calculations: allowed meat3.8 Using meat content calculations; 3.9 Functional ingredients/additives in sausage manufacturing; Chapter4. Production stages; 4.1 Raw material procurement; 4.2 Raw material intake; 4.3 Raw material storage and preparation; 4.4 Bowl chopping; 4.5 Vacuum filling; 4.6 Cooking; 4.7 Smoking; 4.8 Peeling; 4.9 Packaging, labelling and palletisation; 4.10 Metal detection; 4.11 Frozen storage/distribution; Chapter5. Sausage quality and safety management; 5.1 Sausage quality management; 5.2 Sausage safety management; Chapter6. Novel products , 6.1 New sausage product development6.2 Organic sausages; 6.3 Vegetarian sausages; 6.4 Low fat sausages; 6.5 Low salt/sodium sausages; 6.6 Exotic/gourmet recipes; Appendix 1: List of permitted food additives with their serial numbers (EC numbers); Appendix 2: Supplier information and evaluation form; Appendix 3: Delivery inspection record for meat; Appendix 4:Delivery inspection record for dry goods; Appendix 5:Delivery inspection record for packaging; Appendix 6: HACCP process flow diagram: cooked sausages; Appendix 7:HACCP plan for cooked sausages; Bibliography; Index , English

Additional Edition: ISBN 1-85573-715-9

Language: English

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Format: 1 online resource (334 p.)

ISBN: 1-78242-257-9

Series Statement: Woodhead Publishing series in food science, technology and nutrition, number 294

Note: Description based upon print version of record. , Front Cover; Related Titles; Functional Dietary Lipids; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 - Introduction: The Role of Fats in Human Diet; 1.1 Introduction; 1.2 Fat as a Source of Energy; 1.3 The Role of Fat in Obesity; 1.4 The Essential Fatty Acids; 1.4.1 Requirements for Omega-6 Fatty Acids; 1.4.2 Requirements for Omega-3 Fatty Acids; 1.4.3 Pharmacological Role of Omega-3 and Omega-6 Fatty Acids; 1.5 Dietary Fat Intake and Noncommunicable Diseases; 1.5.1 Fat and Cardiovascular Disease , 1.5.2 Dietary Fat and Cancer1.6 Changes in the Global Supply of Fats and Oils; 1.7 Refining and Processing; 1.8 Non-Fatty Acid Components of Nutritional Significance; 1.9 Ethical and Consumer Issues; References; One - Chemistry and Functionality of Edible Fats; 2 - Oilseed Composition and Modification for Health and Nutrition; 2.1 Introduction; 2.2 Trait Modified Oils; 2.3 Composition: Fatty Acids, Tocopherols, Trigylcerides, and Sterols; 2.4 Structure of Functional Relationships of Trigylcerides in Food Products; 2.5 Blending for Functionality , 2.6 Oxidative Stability, Tocopherol Content, and Performance2.7 Fat Modification for Healthy Fats and Oils Low in Saturated and Trans Fats; 2.8 Coconut Oil Health and Food Uses; 2.9 Palm and Palm Kernel Oils; 2.10 Modification and Food Use of Palm and Palm Kernel Oil; 2.11 Composition, Properties Food Uses and Nutritional Properties of Commodity Vegetable Oils; 2.11.1 Soybean Oil; 2.11.2 Cottonseed Oil; 2.11.3 Corn oil; 2.11.4 Sunflower Oil; 2.11.5 Canola Oil (Edible Rapeseed); 2.12 Animal Fats; 2.12.1 Butter, Lard, and Tallow; 2.13 Modification of Fats and Oils for Healthy Food Use , 2.14 Minimal Refining/Processing for Increased Health/Nutrition2.15 Effects of Processing on Oil Quality; 2.16 Gourmet and Health Promoting Oils; 2.17 Health and Nutrition of Fats and Oils; 2.18 Sustainability; References; 3 - Animal Fat Composition and Modification; 3.1 Introduction; 3.2 Classification of Lipids; 3.3 Fatty Acids; 3.4 Trans Fatty Acids; 3.5 Position Preference; 3.6 Names and Symbols of Fatty Acids; 3.7 Types of Omega Fatty Acids; 3.7.1 Omega-3 Fatty Acids; 3.7.2 Omega-6 Fatty Acids; 3.7.2 Omega-9 Fatty Acids; 3.8 Conjugated Linoleic Acids; 3.9 Analytic Procedures , 3.10 Fatty Acid Composition Comparison by Species3.11 Modifications to Change Fatty Acid Composition in Meat Animals; 3.12 Conclusions; References; 4 - Specialty Oils: Functional and Nutraceutical Properties; 4.1 Introduction; 4.2 Functional Components of Specialty Oils; 4.2.1 Omega-3 Fatty Acids; 4.2.2 Oleic Acid; 4.2.3 Gamma-Linolenic Acid; 4.2.4 Conjugated Linoleic Acid; 4.2.5 Palmitoleic Acid; 4.2.6 Phospholipids; 4.2.7 Sterols and Stanols; 4.2.8 Tocopherols and Tocotrienols; 4.2.9 Squalene; 4.2.10 Sphingolipids; 4.3 Processing of Specialty Oils and Their Properties , 4.3.1 Mechanical Pressing , English

Additional Edition: ISBN 1-78242-247-1

Language: English

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Format: 1 online resource (217 pages)

ISBN: 2-7592-1635-7

Series Statement: Agricultures Tropicales en Poche

Content: Le fonio est une céréale dite "mineure", par rapport aux céréales "majeures" que sont le riz, le blé et le maïs. Il est pourtant l'aliment de base de nombreuses familles rurales d'Afrique de l'Ouest. Aujourd'hui redécouvert par les consommateurs urbains des grandes métropoles africaines, il a aussi fait son apparition sur le marché européen, essentiellement dans le cadre du commerce équitable et de produits exotiques. Bien adaptée aux conditions locales, cette petite céréale peut jouer un rôle important dans la sécurité alimentaire des pays du Sud, comme dans la préservation des sols en assurant une couverture végétale sur des terres écologiquement fragiles. Premier ouvrage consacré au fonio, ce livre aborde tous les aspects de cette céréale, de la culture à la transformation, et fournit même quelques recettes culinaires. Destiné en priorité aux producteurs, techniciens et agents de développement, il intéressera également tous ceux qui souhaitent se documenter sur cette céréale - enseignants, étudiants, agronomes, technologues - mais aussi les consommateurs curieux d'en découvrir les qualités.

Note: Intro -- Titre -- Table des matières -- Avant-propos -- Remerciements -- Préface -- Introduction -- 1. Origine et distribution géographique -- 2. La plante et le grain -- Plante herbacée -- Grains minuscules et vêtus -- 3. Les systèmes de culture et de production -- Caractéristiques de quelques zones de culture du fonio -- Principales zones de production du fonio en Guinée -- Le Fouta-Djalon en Moyenne Guinée, terre de prédilection pour la culture du fonio -- La Haute Guinée, zone des savanes et des plaines inondables -- Quelques terroirs de culture du fonio au Mali -- Les zones de fonio dans le sud-ouest et l'ouest du Burkina Faso -- Le fonio des zones subhumides du Kénédougou-Houet -- Le fonio dans les zones semi-arides de la Kossi -- Le fonio dans d'autres pays d'Afrique de l'Ouest -- Le fonio, culture traditionnelle du Sénégal oriental et de Haute Casamance -- Le fonio, culture de piémont dans l'Atacora au Bénin -- Le fonio dans le nord-ouest de la Côte d'Ivoire -- Le cas particulier du « fonio sauvage » -- Les plaines à fonio sauvage dans le Gourma malien -- Le fonio sauvage dans le Brakna mauritanien -- Importance de la production -- Pratiques agricoles de production -- Le fonio : produit de l'agriculture familiale -- Le fonio dans la rotation des cultures -- Les opérations préculturales : le nettoyage des parcelles et la préparation du sol -- Les semis -- La germination et l'entretien de la culture -- La floraison et la reproduction -- 4. La récolte et l'après-récolte -- Récolte manuelle -- Stockage et séchage des gerbes -- Battage et vannage -- Séchage des grains -- Stockage des grains -- 5. La transformation et la qualité des grains -- Structure physique et composition du grain de fonio -- Structure du grain de fonio -- Le fonio paddy -- Le fonio décortiqué ou « fonio complet » -- Le fonio blanchi. , Composition biochimique du grain de fonio -- Composition biochimique du grain de fonio décortiqué ou fonio complet -- Composition biochimique du grain de fonio blanchi -- Décorticage et blanchiment -- Diagramme de transformation -- Le décorticage traditionnel -- Nettoyage des grains bruts -- Décorticage et vannage des grains -- Lavage et dessablage avant cuisson -- 6. L'amélioration des technologies post-récolte -- Battage -- Principes de battage mécanique -- Adaptation d'une batteuse Irri au battage du fonio -- Fonctionnement et performances de la batteuse Irri adaptée au fonio -- Nettoyage et triage -- Utilisation de tarares ou de cribles rotatifs -- Mise au point d'un canal de vannage -- Autres opérations de nettoyage : lavage et dessablage -- Conception d'un laveur à hélice -- Conception d'un dessableur « hydrolift » -- Mécanisation du décorticage -- Le décortiqueur « Sanoussi » -- Le décortiqueur « GMBF » -- Description du décortiqueur GMBF -- Performances du décortiqueur GMBF -- Le décortiqueur à rouleaux -- 7. L'élaboration de produits nouveaux -- Fonio précuit -- La fabrication du fonio précuit -- Le diagramme de précuisson du fonio -- Fonio étuvé -- 8. L'amélioration des techniques de séchage du fonio transformé -- Quelques initiatives pour améliorer le séchage -- Le séchoir « coquillage » -- Le séchoir « Ceas-Atesta » -- Séchoirs mis au point dans le cadre du projet Fonio -- Le séchoir « à flux traversant » -- Le séchoir « serre solaire » -- 9. La commercialisation -- Commercialisation du fonio en Guinée -- Le fonio, principale céréale commercialisée après le riz -- Les opérateurs de la filière -- Les transformatrices rurales -- Les collecteurs -- Les grandes collectrices -- Les grossistes -- Les transformatrices urbaines -- Les détaillants -- Les exportatrices -- L'évolution des prix -- Commercialisation du fonio précuit. , Quelques petites entreprises pionnières -- Développement du secteur grâce à la mécanisation des opérations post-récolte -- Le commerce local du fonio précuit -- La vente du fonio précuit à l'export -- 10. La consommation -- Pratiques de consommation -- Le fonio : une céréale de gourmet, savoureuse et digeste -- La consommation du fonio hors domicile -- Critères de qualité du fonio -- Mode de préparation et recettes -- Cuisson du fonio à la vapeur -- Cuisson du fonio à l'eau -- Quelques recettes à base de fonio -- Plats à cuisson vapeur -- Plats à cuisson à l'eau ou au bouillon -- Fonio et diététique -- Fonio et diabète -- Fonio et gluten -- Le fonio et le quinoa -- Conclusion -- Glossaire -- Bibliographie -- Sites Internet -- Sites institutionnels -- Sites du secteur privé -- Sigles et acronymes -- Index -- Dans la même collection.

Language: French

URL: lizenzpflichtig